Today’s hot pepper sauce recipe isn’t new. It’s a tried and true recipe that I originally shared on my other website MeasuringFlower.com.

When I was pregnant with my first son, I loved hot sauce so much that I put it on EVERYTHING, including ice cream (well, okay, maybe not ice cream–but I did put it on salads and sandwiches and just about anything else). But even now, without being prego, I love it (just not to such extremes).

The hot sauce recipe I’m sharing with you today is based off the ingredients on a Frank’s Original Red Hot Sauce label, only made with fresh garlic and healthy mineral salt. And, of course, I had to tweak it to elevate the flavor and make it original by adding a few more simple ingredients. The result is (in my family’s and friend’s opinion at the very least) tastier than Frank’s!

This recipe is very simple and very easy to make. And the resulting sauce is fresh and delicious. It is a great way to use up the surplus of peppers you may have from your garden.

If you don’t have fresno peppers or if you simply prefer a different kind of pepper, just about any kind of hot pepper (including jalapeños or habaneros) can be used instead.

To enjoy the hot pepper sauce, simply use it as you would any other. Add it to recipes for some added heat and a boost of flavor or use it for dipping. My favorite thing to do is to mix two parts hot pepper sauce with one part melted butter then coat some chicken wings, cook them up in the slow cooker, and finish them off under the oven’s broiler for a crispy skin and the best hot wings you’ve ever tasted. My second favorite thing to make is a dipping sauce (great for healthy breaded chicken) that consists of equal parts hot pepper sauce and mayo with a squeeze of fresh lemon juice blended together.

This recipe is a big hit at football parties, barbecues, men’s parties (such as Father’s Day or birthday), and even a girls’ night out. Everyone enjoys the fresh, flavorful taste and they’re always impressed when they learn that it’s homemade! Plus it’s Trim Healthy Mama and keto friendly, so even better!

Cut the green tops off all the peppers. Discard tops and set peppers aside.

Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.

In a medium, non-reactive (i.e. stainless steel, ceramic, or glass) pot, add the prepared peppers and garlic cloves. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.

Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.

Remove from the heat and add to a food processor or heat safe blender (no need to remove bay leaf). Pulse until smooth and liquidy (be CAREFUL--it is HOT), adding more vinegar if necessary to make it more liquid.

Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.

Refrigerate in an airtight container for at least one week prior to using.

Notes

This recipe lasts about 6 months in the refrigerator (if it smells funky or it's growing something, discard).

It can also be canned. Follow the proper and safe canning procedures as recommended by your state, province, or country.

Nutrition Facts

Homemade Hot Pepper Sauce

Amount Per Serving (2 tablespoons)

Calories 14

% Daily Value*

Total Carbohydrates 1g0%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition facts are approximate and may vary based on specific ingredients used.

I do not know lol. Jalapeño peppers are about the same size as fresno peppers, so swap them equally. The habaneros from what I’ve seen, about 2 or 3 equal the size of a single fresno or jalapeño so I’d swap them out like that (so if you’re using just habaneros for an entire batch, use around 50 of them give or take). The total of peppers needed by weight is around 1 and 1/2 pounds.